The very hard and thick crust problem has been solved, due to your suggestions. Removal of the baking stone under
the DO, 15 min. with cover and 29 min. no cover, corrected the problem. I went back to three NK recipes, and all
say to to use a Do, with anywhere from 20 to 30 with cover on and 15 to 20 cover off. No wonder I had a thick
rock hard crust, I thought of using my band saw to cut it. Thanks again, gratefully, Francola.
every possible problem and have no problem letting others know how to fix thingsfor the better the next time!